My favorite recipe for the butterscotch is a toss up between biscotti with pecans, butterscotch chips, and half the liquid replaced with butterscotch schnapps. Or, peanut butter cookies with butterscotch chips and a healthy splash of the schnapps.

For white chocolate, I never get past the old standby of white chocolate macadamia. Sometimes with coconut and a splash of coconut rum.

Yes, I do like boozing up my cookies.

_________________"This is the creepiest post ever if you don't know who Molly is." -Fee"a vegan death match sounds like something where we all end up hugging." -LisaPunk

Okay, forgive me for being new to baking. I get a little nervous messing with recipes. I do love Isa's chocolate chip cookies though in VCTOYCJ. I usually reduce the oil to half a cup though or my dough is too runny. To make white chocolate chip macadamia nut cookies using that recipe as a base just sub the white chocolate chips for the regular and add a 1/2 cup macadamia nuts? Should I chop them up first a bit? I couldn't get unsalted so should I leave the salt out in the recipe? Would adding the nuts make me need the full amount of oil for any reason?

I would love to try the pumpkin cookies with the butterscotch but my husband HATES pumpkin and since he bought them I should make something he likes. Ill keep it in mind for a different time though!

there is a recipe in VCIYCJ that call for white chocolate chips but ive never been able to find them.i think they are a myth!

I got mine on amazon, but I imagine if you live somewhere with Kosher markets, they would exist there, too. Honestly, they weren't amazing, they were the really waxy crappy kind of white chocolate with almost no cocoa butter. But better than nothing, I guess.

As far as butterscotch, can you ever go wrong with oatmeal scotchies? And my grandma used to make an apple cake with butterscotch chip topping.

Cookies, basic drop cookies, are usually really hard to fork up. You can swap flavors with abandon and do things like sub 1/2 oil for apple sauce, and 1/4 - 1/3 of the liquid for liqueur, like Amaretto or hazelnut. For mix-in, stopp adding when the dough can't hold any more! You can roll them in fine,y chopped nuts or coconut.

_________________"This is the creepiest post ever if you don't know who Molly is." -Fee"a vegan death match sounds like something where we all end up hugging." -LisaPunk

there is a recipe in VCIYCJ that call for white chocolate chips but ive never been able to find them.i think they are a myth!

My husband ordered them from vegan essentials I believe. They aren't great but definitely fulfill that craving. He has a crazy sweet tooth and it's the one thing holding him back from being 100% vegan. I'm trying to keep the house stocked with yummy homemade vegan treats in hopes of easing the transition.

Cookies, basic drop cookies, are usually really hard to fork up. You can swap flavors with abandon and do things like sub 1/2 oil for apple sauce, and 1/4 - 1/3 of the liquid for liqueur, like Amaretto or hazelnut. For mix-in, stopp adding when the dough can't hold any more! You can roll them in fine,y chopped nuts or coconut.

Thanks for the tips! I didn't really cook or bake until becoming vegan last year. Getting comfortable in the kitchen has been a slow but very fun process!